Ricetta pollo con senape Chicken with mustard

Wednesday, December 08, 2010

Yesterday I went at the concierge and I discovered that a package was left for me for 4 days ago:I suppose nobody told me because the bad weather as they are quite lazy!The concierge is not in my building and is not at the Royal Arsenal's central gate, but it is located in av very nice building with cannons in front, in the center of the development.
Amongst the other beautiful things, there was a beautiful ceramic wok.
I have used this wok to prepare grilled chicken legs, which was reall delicious: crispy outside and so tender inside.The most important thing about cooking with this Pedrini pan is that you don't need to add any butter, oil o water. It really is a healthy way to cook! It is also surprisingly easy to wash, a dream for everyone!This is my recipe:

Ingredients for 4 people

4 chicken legs

1 lemon juice

rosemary, marjoram and thyme

sea salt and pepper

2 tablespoons of olive oil

mustard

In a mixing bowl combine a marinate with lemon juice, 2 table spoons of olive oil, salt, pepper, rosemary, marjoram and thyme.
Wash and dry the chicken legs and make the transversal incisions on the skin (the chicken will cook faster and will better absorbe the flavor), let marinate for 1 hour.
Finilly brush them with mustard and put them in the panat medium\high heat for 10 minutes together with half a lemon.

Then slightly low the heat and continue to cook for another 20 minutes and stir occasionally.
Meanwhile, garnish a plate with salad, season with lemon and mustard and add a nice table spoon of cous cous. Place your chicken on top and serve stright away!
So, so tasty!

I really like the Pedrini utensils, I have a couple, I got them in Italy (one is my favourite ramina, slotted spoon), I am not even sure if they sell them in New Zealand... lucky you to get some for your blog, ask them if they can also send some on the other side of the world :-)

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